Meat-containing combined products with muscovy duck and silver carp meat

Abstract

Results of studying the developed meat-containing semi-finished products are shown; an analysis of the results was performed, which confirm the possibility to combine the meat of duck and freshwater fish meat in the formulation for meat-containing semi-finished products by completely replacing pork and beef in the formulations. The aim of the research was theoretical and experimental substantiation of expediency of combining duck meat and fish raw materials in the composition of meat-containing semi-finished products. A model for studying the feasibility of combining duck meat with fish minced meat was the formula for the "Domashnie" cutlets. In the model samples of minced meat-containing semi-finished products functional and technological properties, the nutritional value, were determined according to standard methods. Combining in the formulations of meat-containing semi-finished products of duck meat and freshwater fish meat made it possible to obtain model minced meat with high functional-technological properties: the value of moisture-binding capacity is up to 72.34-73.38 %, moisture-retaining capacity is up to 74.77 %, emulsifying capacity is up to 61.42 %, stability of the emulsion is up to 68.37 %, which are higher in comparison with semi-finished products based on traditional kinds of meat. The combination of different kinds of raw materials of local origin in the formulation for meat-containing minced semi-finished products makes it possible to receive a product with a high content of proteins. Replacing beef and pork in the recipe the "Domashnie" cutlet by meat of Muscovy duck and Silver minced carp meat allows producing semi-finished products with high qualitative parameters. In this case, the protein content is increased by 5.5-6.6%, the fat content of the products, on the contrary, decreases by 43.1-56.6%. A sensory quality assessment of the developed semi-finished products has confirmed the high quality of organoleptic indicators and compliance with the requirements regulated by standards for traditional minced semi-finished products, based on the specifications for a given segment of products.